Raspberry Buttermilk Muffins

Name: Raspberry Buttermilk Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12-15 muffins.
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 2 teaspoons baking powder; 1 teaspoon salt; 6 tablespoons cold butter, cubed; 1 egg, lightly beaten; 1 cup buttermilk; 1 cup fresh or frozen raspberries

For a morning "lift", Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons cold butter, cubed
1 egg, lightly beaten
1 cup buttermilk
1 cup fresh or frozen raspberries

Directions

In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.

Editor's Note: Frozen berries may be used if thawed and well drained.

Nutrition Facts

1 each: 178 calories, 7g fat (4g saturated fat), 34mg cholesterol, 348mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 4g protein.

Originally published as Raspberry Buttermilk Muffins in Taste of Home June/July 1994

Reviews

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Average Rating:

jeanemed

Jun 26, 2015

Yummy. Loved the smell. I will probably add a bit more liquid to my next batch. I live In a dry climate and the batter seemed a bit too thick.
germanycook

May 25, 2015

These were easy and good - but really needed a bit more sugar in the batter :)
cookincowgirls

Feb 22, 2012

Very tasty and great texture. Used blackberries, instead. Perfection.
dozer77

Nov 7, 2011

very good.. nice and moist.
buffetfan

Sep 10, 2009

My DH loves raspberries. These look great! I too, love the crunch of sugar on top of a muffin. I always sprinkle sugar on my blueberry muffins...just like my Mom did!
sugarlou

Sep 10, 2009

These muffins are great! I used lemon juice and milk as a substitute for buttermilk and also used still frozen raspberries. A very light muffin.
strongkat

Feb 3, 2009

I used frozen raspberries too and they did turn out great. I also sprinkled some sugar, large crystals, over the tops for a little crunch. Delicious!
kagoetze

Mar 26, 2008

These were yummy! I used frozen mixed berries. I didn't thaw them as the recipe states and they still turned out great.